edimentals youtubes
some of our most favourite garden flowers are also edible, many are well known, a few may surprise you.
Cornflower – A sweet-to-spicy clove-like flavour.
Dahlia – Flavours range from water chestnut and spicy apple to carrot. Tubers and flowers
Hibiscus – Great addition to fruit salads or to make a citrus-flavoured tea.
Honeysuckle – Enjoy the nectar fresh, or use petals make a syrup, pudding, or a tea.
Magnolia – The young flowers can be pickled or used fresh in salads.
Nasturtium – Tasting peppery, like watercress, these make a lovely salad addition.
Pansy – Mild and fresh-tasting, they’re great in a green salad or as a garnish.
Rose – Lovely in drinks, fruit dishes, jams, and jellies thanks to its delicate fragrance.
Scented Geraniums– The flavours range from citrussy to a hint of nutmeg.
Cape Jasmine – Extremely fragrant, they’re ideal for pickling, preserving, and baking.
Forget-me-not– Delicious as a trail snack on its own or as a garnish.
Sunflower– The mild nutty taste makes the petals good in salads or stir fries.
Hollyhock – Remove the centre stamen (e.g. pollen) before eating.
Lilac – Enjoy mixed with cream cheese or yogurt as a dip or spread.
Camellia – Used fresh as garnishes or dried and then used in Asian cuisine.
Fuchsia – Enhance the flavour by removing all green and brown bits and the stamen.
Freesia – Great infused in a tisane with lemon juice and zest.
Gladiolus – Mild in taste (similar to lettuce), they’re good in sweet or savoury dishes.
Peony – The petals taste lovely fresh in salads, or lightly cooked and sweetened.
Pinks – Tasting of clove, they’re good in flavoured sugars, oils and vinegars.
Hosta
Pulmonaria
Violet
